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I was in Jackson Hole last month and I had the most AMAZING mushroom mascarpone spaghetti at Glorietta. I can’t stop thinking about it! I’ve tried replicating the recipe on my own but I just can’t get it right. I was wondering if you would do an “Ask For It” segment on that pasta recipe? Thank you so much!
— Anna Goa, New York
Glorietta Trattoria’s Spaghetti with Mushrooms and Leeks
July 13, 2023
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Recipes
Ingredients
- 2/3 cup morning dew mushrooms
- 2 tablespoons butter
- Neutral cooking oil
- 1/3 cup leeks, julienned
- 4 ounces mushroom or vegetable stock
- 1 tablespoon mascarpone cheese
- 1 ounce heavy cream
- 2 cups cooked spaghetti or bucatini
- 1 ounce pasta water
- 1 tablespoon parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 poached egg
- 2 tablespoons Parmesan cheese
- 1/2 ounce fine-quality olive oil
- Fresh cracked black pepper
- Salt
- Vertical Harvest pea shoots, for garnish
Instructions
- Clean stems from mushrooms and reserve mushroom scrap for stock. Sauté cleaned mushrooms in butter and some neutral cooking oil for about 5 minutes over medium heat. Season lightly with salt and pepper. Add leeks and cook another 2 minutes. Deglaze with mushroom stock and reduce lightly. Stir in mascarpone and heavy cream until well combined. Add cooked pasta and pasta water and sauté on medium heat until well coated. Add parsley and lemon juice and adjust seasoning. To plate: Make a small nest with the pasta for the poached egg. Top with Parmesan, olive oil, black pepper, salt, and garnish with pea shoots. Serve immediately.
